Nang or Naan Bread

The Nang or Naan Bread, originated from The Persian word nān which means bread in the ancient time. is a popular food in Xinjiang, China and central Asia.
The form naan has a widespread distribution, having been borrowed in a range of languages spoken in Central Asia and South Asia, where it usually refers to a kind of flatbread. The spelling naan is first attested in 1979, and has since become the normal English spelling. But it is called Nang in Xinjiang.
A typical naan recipe involves mixing white flour with salt, a yeast culture, and enough yogurt to make a smooth, elastic dough. The dough is kneaded for a few minutes, then set aside to rise for a few hours. Once risen, the dough is divided into balls, which are flattened and cooked in the stove.
In Xinjiang, sesame can be added to the bread to add to the flavour. Naan in Xinjiang is normally served with tea, which can be eaten for three meals during the day. Due to the dry climate here, Nang bread can be preserved for more than 15 days, so it is easy to carry around.
Nang and salt are their most important two things for Uyghur people in Xinjiang. The bride and groom will break one piece of Nang to dip it in the salty water, then eat it, which means the young couple will share weal and woe together.